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  Recipe Home » Indo Chinese » Chile-Fried Squid (Sambal Cumi-Cumi)
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  Chile-Fried Squid (Sambal Cumi-Cumi)
  Category: Indo Chinese
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 383
Ingredients:
1/2 lb Squid
1/2 cup Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh red chiles, minced, or 1 teaspoon sambal ulek
1/2 tsp Kosher salt
2 tbsp Oil
1 tsp Paprika, if needed
2 tbsp Tamarind Water or lemon juice
Instructions:
In its most authentic form, this sambal is bright red with chile and
quite hot. If you prefer it a little milder, use fresh chiles that
are not too hot, such as the milder strain of jalapenos now on the
market; otherwise, use less chile and make up the color difference
with paprika.

[Personally, I'd use crushed and soaked annatto seeds. They add red
color without the paprika taste. S.C.]

1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
together to a coarse paste. To prepare in a blender or food
processor: Grind together with oil.

3. In a wok or skillet, heat oil over low heat and add paste. (If
oil was used in grinding paste, add paste to dry pan.) Cook slowly
until quite fragrant and oil is well stained with red. Add paprika if
necessary to enhance color.

4. Turn heat to medium-high, add squid and Tamarind Water, and cook
just until squid is done (about 2 minutes). Serve hot or at room
temperature.

Serves 4 to 6 with other dishes.

From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.
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